Hawaii Inside Out Nov/Dec 2015

Dine Around Town for Seven DaysRestaurant Week returns with participants providing special menus and deals

NOVEMBER/DECEMBER 2015

O A H U

HOLIDAY CHEER“The Nutcracker” tradition continues

FLYING HIGH Gala dinner to bene� t the Paci� c Aviation Museum

Usher in the new year with

food that brings luck

and fortune

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farmers marketm a r k e t o n t h e p l a z a | t h u r s days 4 – 8 p m

Local Farmers & Producers:

• Fresh local seasonal fruit and value added products

• Fresh local vegetables and value added products

• A variety of fresh local fruit and healthy juices

• Big Island coffee

• Hawaiian honey from the islands

• Locally grown and produced chocolates

• Locally baked goodies and other sweets and treats

• Fresh roasted macadamia nuts and products from the Big Island

• Hawaiian salts, rubs and sauces

• Frozen fruit treats

• Poke, laulau and kalua pig bowls

• Farm fresh goat cheese products and salsas

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Soaring to new heights atPaci� c Aviation Museum Annual gala dinner to feature special

cocktails and multi-course menu.

By Simplicio Paragas

“We want to build roots and longevity with this fundraiser. We want to take it to a new level.”

—Holly Peterson

26Sushi is rife with

symbolism, from

fertility and longevity

to fortune and luck.

“� is place has always restored

my body and soul.” — Nowa Condley Triolo

What was, is ... and will always be at Mauna KeaDeveloped by Laurance Spelman

Rockefeller, the Mauna Kea Beach Hotel

celebrates its jubilee anniversary.


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Usher in the new year by having some lucky foodFortune is sure to follow should you eat

some sashimi, ozoni, dim sum and pork.


“D.K.’s mom started the tradition of making ozoni on New Year’s Eve and Day, so now our chefs continue the tradition.” — Ivy Nagayama

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award winning• The Zagat Award —Honolulu Hottest Restaurant

• Hale Aina Award —Honolulu Magazine Readers

• Ilima Award —Honolulu Star Advertiser Readers

• People’s Choice Award —Hawaii Magazine Readers

• 10 Best Restaurants in Hawaii Award —The Culture Trip

Known for fusing fresh Hawaii ingredients with the exotic flavors of asia, Chef Chai

has created a culinary style that reflects the cultural diversity of Oahu and the

Hawaiian islands. Chef Chai is constantly seeking out new spices and ingredients at

Oahu’s farmers’ markets and in Honolulu’s Chinatown, which brings back childhood

memories of shopping the local markets in Bangkok to find the freshest ingredients

for his family’s popular restaurant. Chai’s restaurants also have been critiqued and

recommended by many international magazines, from Bon appétit, Brides, Sunset,

Cooking Light, Travel & Leisure to gourmet Magazine and many more.

1009 Kapiolani Blvd., Honolulu, Hawaii 96814 | Valet Parking

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Early Bird Special

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MUSINGS

MAUKA 2 MAKAI

GOLDEN MOMENT Olympic heroes take the ice to help children’s literacy.By Kristen Nemoto

DINE ABOUT TOWN Restaurant Week means special discounts and menus.By Simplicio Paragas

TINY BUBBLES Let the holidays sparkle with a bottle of Superior Prosecco.By Alison Kent

GIVING THANKSSave time and trouble by ordering a turkey dinner.By Simplicio Paragas

HOLIDAY CHEER “The Nutcracker” returns and so does music that pops.By Summer Nakaishi

AROUND TOWN Plan your holidays with our calendar of events.By Simplicio Paragas

SURF’S UP Wave riders compete in the Vans Triple Crown of Sur� ng. By Rizza Cosio

LAST CHANCE to experience exhibits and events that are soon to close. Also, get a pre-view of January and February happenings.

ISLAND LIFE

D E P A R T M E N T S

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INS & OUTS

OUT & ABOUT

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O A H UO A H UInside Out

MORSELS

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Happy Hour and a Half.Every Tuesday through Saturday, 5:30p to 7:00p.

$5 sushi appetizers $2 off all cocktailsDon’t be late. Sushi Bar only. Seating is limited.

Visit DKRestaurants.com for complete menus3 hours of FREE self-parking with validation

931-6286

OAHIO_151100_000C2-7.indd 4 10/5/15 11:02:34 AM

NOVEMBER/DECEMBER 2015 InsideOutHawaii.com 5

Dreams do Come TrueAFTER MORE THAN 15 years, ground � nally broke for the new Culinary Institute of the Paci� c (CIP) at the former Fort Ruger Cannon Club site behind Diamond Head crater. In addressing the crowd of invitees at the ceremony, Gov. David Ige was correct in saying that “food and eating make up so much of the culture that makes Hawai‘i a special place.” Food does indeed unite families and friends, many of whom will visit their favorite restaurants — or seek out new ones — during

Restaurant Week, a seven-day “dine-about” that helps bring awareness to the burgeoning Diamond Head advanced culinary program, which will be housed at the new facility.

A di� erent type of facility also needs our community support: the Paci� c Aviation Museum. Now a National Historic Landmark, Ford Island is still pockmarked with the scars of war but ongoing e� orts to preserve the build-ings and grounds continue.

Speaking of grounds, when Laurance S. Rockefeller opened the Mauna Kea Resort in 1965, it was the most expensive hotel ever built in Hawai‘i, costing $15 million. Fifty years later, the Hawai‘i Island resort still captivates the attention and dreams of new and loyal guests.

Former Olympic gold medalist Kristi Yama-guchi has her own personal reverie that she will happily share with island residents. In support of Yamaguchi’s Always Dream Foundation, Golden Moment Hawai‘i will feature Yamagu-chi and fellow Olympian Brian Boitano grace-

fully performing axels, spirals and lutzes at the Neil Blaisdell Arena. A champion in his own sport, Maui’s Dusty Payne returns to defend his

Hale‘iwa Pro title during the revered Vans Triple Crown. Let’s wish him luck along with the other surfers.

And let’s all wish ourselves good fortune for the new year by slurping on some ozoni or enjoying slices of ahi sashimi on Dec. 31.

So as we roar into 2016, Mele Kalikimaka and Hau‘oli Makahiki Hou!

MVP | HAWAII | ADVERTISING & CIRCULATION

Kathleen PahinuiPUBLISHER [email protected]

Karen RodriguezVICE PRESIDENT, HAWAII AND CENTRAL REGION

Bob Kowal, Donna Kowalczyk, Chris Snipes, Reeve WeinerACCOUNT EXECUTIVES 955.2378 Miao WooBUSINESS [email protected]

Sidney LouieCIRCULATION & MARKETING [email protected]

Brittany L. KevanPRODUCTION [email protected]

MVP | EDITORIAL

Simplicio ParagasSENIOR EDITOR [email protected]

Kristen [email protected]

Rizza [email protected]

MVP | CREATIVE

Haines WilkersonCHIEF CREATIVE OFFICER

Teri A. SamuelsART [email protected]

Cher WheelerPRODUCT MANAGER

MVP | EXECUTIVE

Donna W. KesslerPRESIDENT

MORRIS COMMUNICATIONS

William S. Morris IIICHAIRMAN OF THE BOARD

William S. Morris IVCEO AND PRESIDENT

Follow us on:

ON THE COVER Different cultures — from the Japanese and Chinese — celebrate the new year by consuming food that is deemed to bring good luck.

©DANA EDMUNDS

Dine Around Town for Seven DaysRestaurant Week returns with participants providing special menus and deals


O a h u

holiday cheer“The Nutcracker” tradition continues

flying high Gala dinner to benefit the Pacific Aviation Museum

Usher in the new year with

food that brings luck

and fortuneSimplicio ParagasSENIOR EDITOR

editor’s letter

Recognizing the citizens

who make our community a

special place to live and play.

InsideOut Magazine (ISSN 2158-494X) is produced by MorrisVisitor Publications (MVP), a division of Morris Communications Co., LLC, 725 Broad St. Augusta, GA 30901. Annual subscrip-tion rate is $18 or $32 for two years. To subscribe, email:[email protected]. Copyright 2015. All rights reserved. Reproduction of the whole or any part of content prohibited without written permission. InsideOut Hawaii will not accept responsibility for submitted materials that are lost or stolen.

OAHIO_151100_3_EdLetterM.indd 5 10/5/15 1:24:45 PM


island lifeInside OutO A H U

Olympic � gure skaters want kids to dream big

WHILE MOST CHILDREN under the age of 5 will look to Fridays as a kicko� to their weekend getaway from school, Kalihi Kai Elementary’s kindergarten teacher Marcie Matsuoka says her students are excited for another reason.

“� ey can’t wait to get their hands on books,” she says, referring to the recent Raising a Reader literacy program, which provides a take-home bag � lled with books to read for each of Matsuoka’s students, along with four other kindergarten classes, at Kalihi Kai Elementary. “� e kids are just really excited to receive those books. It’s pure enjoyment and it’s made them have a more positive outlook on reading.”

Since early March this year, kindergartners from Kalihi Kai and Linapuni Elementary School have participated in the Always Reading program, a partnership with Raising a Reader, which is a nonpro� t dedicated to help families

practice literacy habits in their child’s early childhood education. � rough the e� orts of Olympic gold medalist Kristi Yamaguchi’s Always Dream Foundation, Always Reading has provided access to hundreds of books and electronic book tablets to use throughout the school year.

“Many of our (students’) parents, they’re very busy you know,” says Matsuoka, as she noticed many have to keep up the pace with working two to three jobs just to be able to pay the bills. “� is program allows our kids to have access to these books in class and at home. It’s there and ready to use.”

A lover of literature since she was the same age as Matsuoka’s students, Yamaguchi is proud to expand the Always Reading program to Hawai‘i, which is now the third state that the Always Dream Foundation supports along with 14 schools in California and one school in Arizona. C

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Always DreamOlympic gold medalists Kristi Yamaguchi and Brian Boitano skate to support early childhood literacy in Hawai‘i | By Kristen Nemoto

NOVember/DeCember 2015 InsideOutHawaii.com 7

“I remember our parents would read to (my sister and I),” Yamaguchi smiles. “We did develop a love of reading at an early age. I hope to pass that on to other children.”

Yamaguchi also hopes to reach out to every school on the island, and eventually throughout the United States — a challenge worth the effort if it means providing future generations with the necessary tools to succeed.

“We want to build that foundation to succeed in school, which translates to life,” Yamaguchi beams. “A lot of schools don’t have access to books in general so if we can provide for them and help close that achievement gap, that’s our main goal.”

In an effort to help support Always Reading in Hawai‘i, Yamaguchi, along with Olympic gold medalist Brian Boitano and a star-studded cast of

figure skating champions from North America and Japan, stars in Golden Moment Hawai‘i — a skating concert that will be held at the Neil Blaisdell Arena — on Nov. 20 and 21 at 7 p.m.

As an incentive for kindergarten students from Kalihi Kai and Linapuni Elementary School to read with their parents, those who log up to 500 minutes of reading time will get up to three tickets to attend Golden Moment Hawai‘i.

Matsuoka is not only excited for her students to be able to have the opportunity to attend Golden Moment Hawai‘i, she’s most grateful for Yamaguchi and friends for making her students feel like true stars themselves.

“It’s just so amazing for our kids to experience,” Matsuoka says. “It makes them feel really special.”

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“This allows our kids to have

access to these books in class and at home. It’s there and ready to use.”

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Inside OutO A H U

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Tasty tid-bits from around the Island

WHEN A GROUNDBREAKING ceremony took place at the future site of the Culinary Institute of the Paci� c, Kelvin Ro sighed deeply, commenting that the moment had � nally arrived after more than 15 years in the planning.

“All the fundraisers and all the pleading with donors,” says Ro, a key � gure in helping raise monies and awareness for the project, “it’s � nally happening.”

For years, Ro and Kapiolani Community College faculty have rallied to establish a premier, four-year bachelor’s degree curriculum in a new 7.8-acre state-of-the-art facility, located on the former Fort Ruger Cannon Club site behind Diamond Head crater. However, annual budget shortfalls have slowed the e� orts but momentum is now building — literally and � guratively.

Dine About TownVisit new and old eateries during Restaurant Week


Sansei Seafood Restaurant

& Sushi Bar

Chef Chai’s at Paci� ca


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“Once the shovel hits the dirt, we should get the necessary support,” says Conrad Nonaka, director of the Culinary Institute of the Pacific, which is the umbrella term that covers all UH campus culinary programs statewide. “This is exciting for the state of Hawai‘i.”

In addition to grants and government funding, KCC’s culinary, and hospitality and tourism faculty members have had to rely on such fundraisers as the annual Ho‘okipa and Restaurant Week. “We’ve had to find ways to offset costs that the state doesn’t cover, including repairs to equipment in the lab, replenishment of supplies and professional development,” says KCC culinary arts chairman Ron Takahashi, who first started teaching at KCC in 1977. “If you’re teaching at an art school, you wouldn’t expect the student to pay for his own clay. So, as a culinary school, we don’t expect our students to pay for their ingredients.”

According to Nonaka, the first $25 million phase of the facility is slated to be complete in December 2016, and will include two culinary teaching laboratories; an advanced multi-function laboratory; an advanced Asian cuisine laboratory; one of two paved parking lots; an umu pit; farm plots; and infrastructure improvements, such as water, electrical and sewer connections.

“It’s going to be like KCC, which has 400 students right now,” Nonaka says. “They have to finish their two-year program at any of the six community college culinary programs before they can get here, so those schools will be feeding students into the culinary institute, but we’re also going to have industry professionals come back to get their degree.”

The second phase of the plan calls for the construction of student classrooms; faculty office space; a 100-seat auditorium for demonstrations and broadcasting to remote locations; a 200-seat teaching restaurant and student laboratory; additional parking; two additional baking and patisserie laboratories; and an administration and office building.

“We still need to raise the money for the second phase,” Nonaka asserts. “Fundraisers, like Ho‘okipa,

help and so does Restaurant Week, which is an industry-driven event that involves all segments — from purveyors and farmers to distributors and hotels. It bridges education with industry partners, while also bringing in the community.”

More than 100 different restaurants — from Chef Chai at Pacifica to Chinatown Express — will participate in this year’s event, running from Nov. 16-22. Each establishment will provide special menu items, promotions and discounts during the weeklong celebration of local cuisine.

“This is our favorite event to participate in,” says Ivy Nagayama, managing partner at d.k Steak House and Sansei Seafood Restaurant & Sushi Bar. “And we know that the money is going toward culinary students.”

Visit Restaurant Week’s website to see a list of participating restaurants and their respective menus. restaurantweekhawaii.com

Dine About Town

This is our favorite event to participate in. And we know that the money is going toward culinary students.”Artist renderings of the state-of-the-art kitchen labs and dining room reveal clean lines and contemporary furnishings.

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10 InsideOutHawaii.com NOVember/DeCember 2015

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morsels | a tOast tO prOseccO superIOre

Get IntO tHe festIve spIrIt with a refined sipper that brims with bubbly spirit — Conegliano Valdobbiadene DOCG Prosecco Superiore.

While it’s a name that doesn’t exactly roll off the tongue (herein abbreviated to Prosecco Superiore), it is synonymous with authentically produced premium wines — most often sparkling — and denotes a pledge that these wines are from a controlled and guaranteed origin (hence DOCG, or Denominazione di Origine Controllata e Garantita). Located in the northeastern Veneto region of Italy, between Venice and the Dolomites, the Conegliano Valdobbiadene district is the only allowable zone for the production of Prosecco Superiore, with its steep and rocky hills creating a challenging (yet ultimately, rewarding) terrain for grapes to be grown and harvested.

While wines have been crafted in this region for centuries, the production of Prosecco dates back to the second half of the 19th century with DOCG regulations introduced more recently working to ensure not only permissible grape growing regions, but also such factors as the blend of acceptable grapes and both harvest techniques and allowable grape yields.

prosecco superiore typesThese five main types include Tranquillo (still) and Frizzante (semi-sparkling), but it’s the Spumante (sparkling) varieties that are the best-known Prosecco Superiore wines with these three categories essentially differentiated by their residual sugar levels. Brut The driest and likely the most popular version internationally, it typically boasts aromas of citrus and vegetal notes with lovely hints of toasted

bread and a fine mineral complexity. Crisp and lively on the palate, chill and serve this food-friendly sparkler with seafood and vegetable-based appetizers, or turkey, fish and pasta dishes. extra Dry The most traditional version of the lot, this one is typically characterized by a bright straw-yellow color, with rich aromas of ripe apple and pear combined with floral notes and hints of citrus. Crisp yet mellow, it’s ideal as an aperitif, or enjoy alongside fresh cheeses, pastas, delicately flavored fish and chicken dishes or hot buttered popcorn. Dry Likely lesser known to most, the intense fresh and floral fruitiness of this pale straw-colored type makes it an excellent match for pastries and pies or spicy global dishes. Chill well and serve very cold to harness and highlight its trademark elegant sweetness.

As versatile as it is vivacious, a glass of chilled Prosecco carries a celebratory air of easy elegance while also remaining both unpretentious and affordable. This holiday season, raise a glass to this refreshing and convivial aperitivo. Saluti.

tiny Bubbleslet the holidays sparkle withsuperior prosecco straight fromthe source — Veneto, italyBy alison Kent


Classic BelliniMakes: 1 cocktail

First concocted in the 1940s at Harry’s

Bar in Venice, this simple yet well balanced

blending of Prosecco and white peach

purée is perfect at brunch, with pre-dinner

hors d’oeuvres or at just about any other

occasion. As white peach purée may be

tricky to locate, in a pinch, replace with pure

‘yellow’ peach nectar (purists will shun this,

but it’s still a lovely, albeit slightly different,

spin on the classic cocktail), or make your

own by blending peeled, pitted and chopped

white peaches with a splash or two of simple

syrup (made with equal parts sugar and

water, boiled until sugar dissolves, then

chilled). 8 tbsps is about equal to ½ cup.

2 tbsps. (or 1 part) white peach

purée, chilled

6 to 8 tbsps. (or 3 to 4 parts) Prosecco

(preferably Brut), chilled

In a champagne flute or tulip glass, add

purée; top with Prosecco.

Alison Kent is a food, beverage and travel writer, recipe developer, food stylist, certified chef and bestselling cookbook author with an abundance of culinary experience under her toque. Follow her on Twitter @Alicatchef.

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In a nOn-scIentIfIc poll among friends and acquaintances, convenience was cited as the No. 1 reason for bringing in their Thanksgiving dinners. Being lousy cooks came in a close second. Stress and laziness were other major factors. According to research commissioned by the National Restaurant Association, an estimated 15 million Americans will visit a restaurant for a Thanksgiving meal and an additional 14 million will use restaurant takeout to supplement a meal at their own or someone else’s home.

“In today’s activity-rich, time-poor society, restaurants play an important role in bringing friends and family together to share a holiday meal for Thanksgiving,” says Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “Our research clearly shows that the convenience of restaurant meals — not having to shop, cook and clean up — drives consumer behavior and will lead millions of Americans to patronize restaurants this Thanksgiving.”

Others will order their full takeout holiday dinner

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from such places as A Catered Experience, Ala Moana Hotel, Hawai‘i Prince Hotel Waikīkī, Kahala Hotel & Resort and Zippy’s.

a catered experience Turkey order takers continue to answer the phones at A Catered Experience. Priced at $107.95, the family holiday dinner includes all the traditional fixings, as well as a ready-to-eat 10- to 12-pound turkey. Call 677.7744.

ala moana Hotel Hosting a Thanksgiving dinner has never been so easy, thanks to Ala Moana Hotel’s complete holiday dinner for $145. 410 Atkinson Drive, 944.4333

Hawai‘i prince Hotel Waikīkī Enough for a family of four, sides for the Prince’s holiday dinners include 48 ounces each of cornbread-sausage-and-chestnut stuffing and garlic

mashed potatoes; a pint of orange-and-port-wine-cranberry sauce; a quart of giblet gravy; a pound and a half of Moloka‘i sweet potatoes; freshly baked rolls; and a nine-inch pumpkin pie. The centerpiece, of course, is the golden turkey, which glistens with a sweet honey glaze and is studded with macadamia nuts. Additional sides of stuffing, gravy and mashed potatoes are available for purchase. Cost is $189 if ordered before Nov. 19 and $199 thereafter. 100 Holomoana St., 952.4789

the kahala Not all turkey dinners are created equally and one of the best comes from The Kahala Hotel & Resort’s executive chef Wayne Hirabayashi. His gourmet turkey dinner packages will be available for pick-up on Thanksgiving Eve and Day. For $185, the “Complete Turkey Dinner” features a 12- to 14-pound bird, onions-celery-bacon-and-chestnut stuffing, autumn vegetables, fall garden salad with lilikoi vinaigrette, mashed potatoes, ciabatta bread, cranberry sauce, herb-scented gravy and pumpkin pie. 5000 Kahala Ave., 739.8760

Zippy’s Smaller families can opt for Zippy’s half-turkey dinner ($48.95), while larger ohana can order the whole turkey meal ($93.95). Zippy’s main administrative office (973-0880) will be accepting orders today, from 9 a.m. to 3 p.m. Guests can order online by visiting www.zippys.com and clicking on the “Thanksgiving Meals to Go” tab.

Order a complete turkey to-go package By simplicio paragas

giving thanksHawai‘i prince Hotel Waikīkī

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Inside OutO A H U

musingsEntertaining Thoughts

DESPITE THE sweltering September heat, Gina Surles and Pamela Taylor Tongg have Christmas on their minds. For two ballet studios across Honolulu, the beginning of the autumn solstice means one thing: the start of Nutcracker season.

“We started staging the snow scene last night, and it went pretty well,” says Surles, Hawai ‘i State Ballet’s assistant director. “When the dancers get it just right, with the music, and the choreography, there’s nothing like it.”

Currently rehearsing for their 29th annual production of “� e Nutcracker,” 80 of Hawai‘i State Ballet’s students will perform in E.T.A. Ho� man’s Christmas classic, where snow� akes, a mischief of mice, whirls of sweets and children’s toys will be brought to life on stage.

A few miles away, Ballet Hawai‘i began auditioning students to join an all-star cast of principal dancers from New

York City, San Francisco and Carolina ballets, which will be accompanied by the Hawai‘i Symphony Orchestra.

“� ey usually start o� as an angel, then a lamb and then a mouse,” says Tongg, Ballet Hawai‘i’s artistic director. “It’s exciting to see the kids grow in roles that are challenging and fun.”

Although Surles and Tongg have been staging the family-favorite tale for decades, they never tire of the story of a young girl and her prince being whisked into a winter wonderland, especially witnessing the joy it brings to their young dancers and the audience.

“It’s a family tradition for many people because it’s Christmas, and it’s a child’s dream coming true,” Tongg says. “It’s magical and whimsical, and � lls us all with incredible memories.”

Holiday CheerSeasonal shows bring merry tidings

By Summer Nakaishi


Hawai‘i State Ballet and Ballet Hawai‘i will present “The Nutcracker” from December 18-20. Hawai‘i State Ballet production will be held at Mamiya Theatre. For more information, visit hawaiistateballet.com. Ballet Hawai‘i’s production will be held at the Blaisdell Concert Hall. For more information, visit ballethawaii.org.

HOlIday POPsAfter Thanksgiving, give your stomach a break and feast your ears on Hawai‘i Symphony Orchestra’s premiere Holiday Pops event. Held on Dec. 12 and 13, distinguished guest conductor Robert Fischer will make his HSO debut with a custom-made holiday playlist, featuring a special island twist.

“We could play a stock program but you could do that in any other city in the country, ” says HSO’s executive director John Parrish. “We want to do a kind of program that can only be done in Hawai‘i.”

With visions of hula dancers swaying paired with classic holiday symphonic pieces, contemporary Christmas songs and local Hawaiian music, Parrish promises the symphony will have a little bit of something for everyone to enjoy.

As the autumn months dwindle, the orchestra will ready their bows and breath, set to spread the holiday cheer with a new family tradition.

“I look forward to seeing a new audience,” Parrish says, “families and kids enjoying the symphony for the first time, leaving the hall really in the Christmas spirit.”

For tickets and more information, visit hawaiisymphonyorchestra.com or call 808.94.MUSIC.

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out & aboutInside OutO A H U

A quick glance at concerts, events and plays this month

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Ready, Set, TrotNovember 26

Sponsored by the Honolulu Marathon Clinic, the annual Turkey Trot is open to anyone who’s looking to squeeze in an early morning holiday run. The course map is kept con� dential until

race day, and time-keeping devices are not permitted. Instead, runners write their pre-dicted � nish time, down to the sec-ond, on a tongue depressor. Runners who � nish closest to their predicted time can redeem their depressors for prizes. www.honolu-

lumarathonclinic.org

Jake and Friends

December 5 Since its humble be-ginning in 1985, the Honolulu City Lights has attracted thousands of

onlookers, who gather to see Shaka Santa and Tutu Mele dip their feet

in the fountain one more time. Opening ceremonies begin at 4 p.m.

www.honolulucitylights.org

LIGHTING CEREMONY

November 12-22

Celebrating 35 years, the Hawai‘i International Film Festival HIFF is the premier cinematic event in the Paci� c. � e annual festival screens features, documentaries and shorts from Asia made by Asians; � lms about the Paci� c made by Paci� c Islanders; and � lms made by Hawai‘i � lmmakers that present Hawai‘i in a culturally accurate way. HIFF also conducts seminars, workshops and special award presentation receptions with top � lmmakers. Since its inception, more than 950,000 people from around the world have shared HIFF � lm screenings and insights. www.hi� .org

FILM FEST

With all the fame and fortune that the ukulele has brought him, Jake Shimabukuro quips that he picked a good instrument. And he’ll share his riffs—and tracks from his new CD Travels—with fellow artists during the Fourth Annual Jake Shimabukuro & Friends Concert at the Hawai‘i Theatre. Ticket prices are $30, $40, $50 and $60. www.jakeshimabukuro.com DECEMBER 12


Heard About Town Here’s what’s trending this month from our bloggers and tweeters. For updates, follow us on Facebook or Twitter:facebook.com/InsideOutHawaii@InsideOutHawaii

“Quite the view! Mahalo for sharing

@Simplicio. ” —@MaunaKeaHotel

“Looking forward to seeing some great films at Dole Cannery. #HIFF —@InsideOutHawaii

“ Find your picture that’s worth a thousand likes. Here are ideal places on #Oahu for your panoramic views. #WhereWednesday.” —@whereHAWAII

Who offers the best to-go turkey meal package? —@Simplicio

Enter to win a trip for 2 to San Francisco at http://ow.ly/S6rwW! —@WhereTraveler

The new travel website from Where Magazine >

Step-by-step directions

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OAHIO_151100_00008-17.indd 17 10/5/15 3:44:44 PM

Inside OutO A H U

TimelessMauna Kea

What was, is ... and will always be


20 InsideOutHawaii.com NOVEmbEr/DECEmbEr 2015

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Emmy Bertlemann remembers stringing lei flowers while her tutu, Anna Mehau Payne, danced hula. Charles Sanchez recalls using a flashlight to access his

locker during the aftermath of a 6.6-magnitude earthquake that shook Hawai‘i Island. And Nowa Condley Triolo still savors the hibachi appetizers once served at the Copper Bar. Since its opening in 1965, Mauna Kea Resort has a become a beloved institution among its guests and employees, many of whom have played and worked here for decades.

“There are so many good memories here,” smiles Sanchez, who started as a dishwasher at the hotel in 1976 and is now a friendly familiar face at the bell desk. “It was so different from working on the plantation where it was just all men … and no wahine.”

When Laurance S. Rockefeller opened the Mauna Kea Resort in 1965, it was the most expensive hotel ever built in Hawai‘i, costing $15 million. But even for a venture capitalist with the means to build anything, anywhere, there were some major infrastructure challenges, namely the lack of roads, electricity, plumbing and water.

No hurdle, however, would discourage the noted conservationist who believed that the buildings should conform to, not intrude on, the natural surroundings of Kauna‘oa Bay. To achieve this, Rockefeller hired a team of experts to oversee his vision come to life. Belt Collins was contracted as site planners and engineers; noted New York-based firm Skidmore Owings Merrill led the architect designs; Davis Allen handled the interior design; and golf course architect Robert Trent Jones pioneered a technique of creating soil from lava rock.

In building the open-air resort, the American Institute of Architects (AIA) called it an architectural feat and praised the resort for its “restrained detailing and fine spatial sequences.”

When the hotel opened in 1965, room rates started at a then-exorbitant $43 per night and included a mandatory eating plan. All rooms came with twin beds and plumeria logo adorned amenities, and no television could be heard or seen. In his opening remarks to guests on July 24, Rockefeller said that he wanted to “express the hope and faith that all of us now here and all who come as future

“I have so many,

many happy memories here. I’ve made big decisions

while walking the Mauna Kea beach,

and this place has always

restored my body and

soul.”

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(Opposite page) Early guests once rode on horseback along the beach. Men willingly participated in hula dancing. Laurance Spelman Rockefeller, left, points to Kauna‘oa Bay. Before the hotel and beach, the barren terrain was craggly and filled with lava rock.

guests of the Mauna Kea Beach Hotel will leave in some way renewed in body and spirit.”

Indeed the magic of Mauna Kea is shared and experienced openly among its guests, including Triolo who has been visiting the resort for 43 years … and counting, she says. “I remember flying into Hilo — no airport in Kona yet — and taking the bus to the Mauna Kea,” she notes. “I remember dancing with my father as the piano was played during dinner at the Pavilion.”

Soon after its grand opening, the resort was not only recognized for its rectilinear design but also the fact that the property doubled as an art gallery, unheard of in those days except in the toniest of European hotels. Rockefeller brought in artwork from India, Southeast Asia, China, Japan, Melanesia and Polynesia. He also commissioned the women of Kawaiaha‘o Church to make 30 Hawaiian quilts, with more than a million stitches each. For the grounds, he brought in 200,000 plants of more than 200 varieties.

Rockefeller’s idea was to expose the West to the ancient aesthetics of the East, and have Mauna Kea serve as the portal to the spirit and wisdom of Eastern inspiration. In his forward in The Art of Mauna Kea, Rockefeller wrote: “We decided to incorporate Asian and Pacific arts into the design of the Mauna Kea in such a way that the art could become, just as the elements of nature would become, a constant influence.”

The 1,600 pieces spread throughout the resort represent 800 years of history, from the Seated Buddha at the top of the grand stairway and Thai winged lions at the Beachfront Wing to the bronze sculpture of birds in the entry circle and lacquered wooden drum from a Japanese temple that dates back to the 19th century.

“What was, is” seems the appropriate mantra for Mauna Kea. After all, even after a $150 million facelift due to major structural damage during the 2006 earthquake, the hotel has maintained its retro-class charm with its bright orange elevator doors and its familiar blue tiles at front entry way.

“I brought my husband here for our honeymoon in 1991 and he has joined the Mauna Kea family as well,” Triolo says. “Our two children have been raised here — now 20 and 17 — and they consider this their home as well. I have so many, many happy memories here. I’ve made big decisions while walking the beach, and this place has always restored my body and soul.”

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Inside OutO a h u

Food Shui Usher in the new yearwith dishes that bringgood luck and fortune



Even non-believers succumb to superstitions when it comes to the start of the new year. All around the world, different cultures observe their own idiosyncratic rituals, from cleaning one’s home to sweep out evil spirits to a mass kiss-in at St. Mark’s Square in Venice, Italy. While some traditions are truly bizarre, the most persistent customs revolve around eating certain foods. So if you want some good juju for the next 12 months, here

are some of the dishes that will help bring fortune and health for 2016.The custom of eating sashimi on Dec. 31 finds its roots in local Japanese culture, with the fish

representing prosperity for the coming year. If this is the case, belly up to the sushi bar at Restaurant Suntory where slices of #1 grade tuna radiate with a translucent red color.

Also traced back to 15th century Japan is the ritual of having a bowl of ozoni soup on Oshogatsu, New Year’s Day. The classic dish is prepared with dashi, daikon, and circular slices of mochi and kamaboko (fish cake). The round shape of the mochi — and its glutinous texture — and kamaboko represent family harmony and cohesiveness.

Food Shui ©

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At Sansei Seafood Restaurant and Sushi Bar, serving ozoni at the strike of midnight has long been a tradition that dates back to its former Restaurant Row location. “D.K.’s mom used to make it on New Year’s Eve and Day,” says managing partner Ivy Nagayama. “So our chefs have continued her tradition.”

At Doraku, the sushi and sashimi deluxe platter offers an abundance of symbolism, including uni (sea urchin), which represents fertility; buri (yellowtail) signifies a wish to get ahead in life, since it’s a fish whose name changes as it gets older; and swordfish represents virtue, strength and protection.

“Doraku is a restaurant, bar and gathering place that celebrates Japanese food, drink and hospitality,” owner Kevin Aoki says on the restaurant’s website. “It’s a place to have fun with friends. It is the commitment to quality and attention to detail that make the Doraku experience live up to the meaning of its name — the road to happiness.” And maybe even prosperity.

When it comes to the new year, Asian cuisine is rife with meaning. At The Mandalay, a vast array of ingredients symbolizes recurring themes of prosperity (bean curd, black moss, cabbage, carrots and even a whole chicken); longevity (garlic chives, noodles, bamboo fungus, peach and arrowroot); and fertility (duck, egg, dates and lotus seeds).

It would also be hard for some aspect of dim sum not to “touch your heart,” as one of the translations of the term denotes. Everyone can pick a favorite from the innumerable little dishes prepared in a multitude of ways — fried, sautéed, steamed or baked — with assorted sweet or savory fillings, ranging from chives and shrimp to pork and beef. Interestingly, it’s believed that

the more pleats in your dumplings, the more prosperity is to come. Dumplings should also be arranged in rows because a circular arrangement means your life is just going around in circles and not moving forward.

P.F. Chang’s does its best to provide Chinese cuisine that not only brings luck but a lot of flavor, too. Offering a little Northern and Southern flair, the vegetarian wraps are filled with meaningful ingredients, including chunks of wok-seared tofu melded with red onions, water chestnuts, mint and lime, all folded into a crisp, cool leaf of lettuce.

“A food may have special significance because of the way the Chinese word for it sounds,” says Chinese food expert Rhonda Parkinson. “For example, the Cantonese word for lettuce sounds like rising fortune, so it is very common to serve a lettuce wrap filled with other lucky food.”

And to indulge in the ultimate universal symbol of good fortune, toast, sip on a glass of bubbly at d.k Steak House where French Champagne flows and audible “cheers” echo throughout the bustling dining room. Of course an entrée of kiawe-smoked double cut Shinsato Farms pork is mandatory; after all the custom of eating pork on New Year’s is based on the idea that pigs symbolize progress.

And we can all raise our flutes to progress, health and wealth for 2016.

”d.k Steak House Waikiki beach marriott

resort & Spa,

2552 Kalakaua Ave.,

931-6280

Doraku Sushi royal Hawaiian Center,

building b, Level 3,

922.3323

Kaka‘ako

1009 Kapiolani blvd.,

591.0101

The Mandalay

Downtown

1055 Alakea St.,

525.8585

P.F. Chang’s

royal Hawaiian Center,

building A, Levels 1 & 2,

628.6760

Restaurant Suntoryroyal Hawaiian Center,

building b, Level 3,

922.5511

Sansei Seafood Restaurant& Sushi BarWaikiki beach marriott

resort & Spa,

2552 Kalakaua Ave.,

931-6286

“The Cantonese

word for lettuce sounds

like rising fortune, so

it is very common to serve

a lettuce wrap filled with other

lucky food.

LUCKY FINDS

Each culture celebrates the new year by consuming

food that is believed to bring luck

and fortune. The Japanese consume sashimi and slurp ozoni soup while

the Chinese enjoy a variety of dim sum and lettuce wraps.

”

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Gala dinnerbene� ts the

Paci� c AviationMuseum

FlyingFlying

Inside OutO A H U

By Simplicio ParagasPhotos By José Rodrigues

Inside OutO A H U

Kimberly Fukuzono, Dana Appleget and

Ryan Tanji developed special cocktails for the

annual gala dinner.

28 InsideOutHawaii.com november/december 2015

For Love of CountryIn addition to cocktails, divining rod wines have been donated by marc and Janice mondavi, co-proprietors of c. mondavi & Family Wines. The evening’s emcee will be actor, journalist and former "Good morning America" host david Hartman, joined by guest of honor and WWII Triple ace fighter pilot, retired colonel bud Anderson, and celebrity auctioneer Tom “Spanky” Assiter. Tickets cost $275. Sponsorship tables are priced at $20,000 diamond, $10,000 Gold, $5,000 Silver

and $3,000 bronze.

N o one told her that there wouldn't be a fridge or walk-in. Nor did anyone inform Holly Peterson that she would have to shovel coal in order to use a stove.

When the California-based chef agreed to cater a private gala affair aboard the Orient Express in recognition of Robert Mondavi’s acceptance of the Legion d’Honneur, France’s highest presidential honor, she knew it would be challenging.

“The kitchen hadn’t yet been refurbished,” Peterson laughs. “And the only way to control the temperature of the oven was to have the conductor — via Walkie-Talkie — either speed up so the temperature goes up or slow down to reduce the temperature. In the end, though, the staff was so proud of what we collectively created.”

Peterson will again collaborate on a benefit gala dinner but this time the setting will involve a different type of transportation setting — Hangar 79 on Ford Island. The event is Pacific Aviation Museum’s annual fundraiser and will take place on Dec. 5. Themed “For Love of Country—Pass It On,” the evening’s proceeds will help provide support for the nonprofit’s educational programs, and the continued expansion and restoration of the Museum’s artifacts and exhibits.

“Having never been to Ford Island, I was shocked,” says Peterson of her initial visit to the historical grounds that survived the attack that initiated the U.S. effort in World War II. “It still looks like it’s war torn; it had been bombed and just left.”

Always a visionary, Peterson came up with the idea — appropriately while sipping on a mai tai — to incorporate a mixology element and one that would have a greater impact than just a single night. “I thought how do we get more people to

contribute to the museum?” Peterson notes. “And then I thought what hotels were here in 1941 — the Royal Hawaiian and the Moana Surfrider. It made sense then that Starwood would be the heir apparent to partner with us.”

In addition to Starwood chefs Daniel Delbrel, Ryan Loo and Colin Hazama, mixologists Dana Appleget, Ryan Tanji and Kimberly Fukuzono were asked to develop a cocktail for the event. The three came up with “The Officer,” “The Admiral’s Itch” and “Buzz The Tower,” respectively.

“My boyfriend actually came up with the name because he had just watched ‘Top Gun,” says RumFire assistant manager Fukuzono of her “Buzz the Tower” cocktail. “It’s a mix of Ocean Vodka, John Taylor Falernum, real coconut syrup, Kahlua, ginger ale and Blue Curaçao, which looks like the sky. In the movie, when Tom Cruise buzzed the tower, the guys in the control room would spill their coffee and hence the use of Kahlua.”

While all three cocktails will be served during the benefit dinner, only “The Officer” made with Jim Beam will be offered at the Moana Surfrider, Sheraton Waikiki and Royal Hawaiian Hotel after the event, with $1 from each drink sold donated to the Museum during the months of December 2015 and January 2016.

“Not everyone can afford to attend a gala dinner,” Peterson says. “I’m sure people want to contribute to the restoration so this is a great way to do so. The hotels will charge what they charge for the cocktail and they’ll give a $1 to the Pacific Aviation Museum. If everybody got involved it wouldn’t take that long to restore the museum.”

Now a National Historic Landmark, Ford Island is still pockmarked with the scars of war but ongoing efforts to preserve the buildings and grounds continue. Attendees will get a first look at newly restored aircraft from the Lt. Ted Shealey’s Restoration Shop and the unique B-17E Swamp Ghost Exhibit.

“By partnering with Starwood, it allows us to do something large,” Peterson says. “We want to build roots and longevity with this fundraiser. We want to take it to a whole new level. It will be a polished event but not snobby.”

For information, table sponsorships and individual tickets, visit PacificAviationMuseum.org or contact director of development Carol Greene. at 441.1006.

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he admits. “But that’s the fun part, going out there and not knowing what to expect.”

Tammy Moniz reminisces back to the ’80s when the champion was announced on a 2-foot podium with a micro-phone that barely worked. Now, the six-week event from Nov. 12 to Dec. 20 draws close to 20,000 spectators along with sponsor tents, newscasters and journalists who cram onto the tiny stretch of beach to watch and capture 128 of the world’s best surfers take on Hale‘iwa, Sunset Beach and Pipeline.

“� ey’re really big events and all very prestigious,” Josh Moniz says. “And since it’s in Hawai‘i, it’s a pretty big deal to have Hawai‘i’s surfers get in. It means a lot to us.”

Having raised several kids who have now gone on to ©W

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Inside OutO A H U

mauka 2 makaiFrom the mountain to the ocean and everywhere in between

BAGELS ARE TOASTED, eggs are scrambled and smoothies blended. It’s morning and the Billabong house on the North Shore is a mix of smells and emotions, all amid the most prestigious event in sur� ng, the Vans Triple Crown.

“It’s just amazing,” says Tammy Moniz, inherited house mom of the famed property overlooking Pipeline and Back-door along Ke Nui Road. “Lots of kids are here from other countries like Australia, Brazil, South Africa or Tahiti. It’s the � reworks of the whole year.”

Her 19-year-old son Josh Moniz, a Billabong-sponsored athlete, growing celebrity and dark horse of the Vans Triple Crown, prefers Fruit Loops and a scone before he sets o� to tackle waves. “Last year it was pretty huge and scary,”

Big Waves, Big LoveSurfers vie in Vans Triple Crown By Rizza Cosio

OAHIO_151100_11_MAUKA.indd 30 10/2/15 3:14:32 PM


become pro surfers, Tammy Moniz knows exactly how much it means, which makes her the sturdy backbone to the Billabong house. “We’re like the parents of the house,” she says about herself and her husband Tony Moniz, one of Hawai‘i’s famous big wave surfers. “They come here and we want them to be a part of our local culture so we treat them like our own. ”

During the four months they live on the North Shore with the rest of the Billabong team, she cooks family dinners every week night and keeps the home in order by delegating chores to its famed tenants. “The house has such a great family vibe to it,” Tammy Moniz says. “All of us, we’re family and all of what we do is for making it good for the riders.”

Contenders this year will include defending Hale‘iwa Pro champion Dusty Payne from Maui, as well as big names from Kelly Slater to Gabriel Medina and young guns like Josh Moniz. “It’s crazy to be surfing with the big guys that I look up to,” he says. “But surfing is so small, and North Shore is so small that if you go out there, you’re gonna meet all the pros. Everyone knows each other out here.”©

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Dusty Payne, left, snaps one off the top while Tahiti’s Michel Bourez is lifted in victory.

OAHIO_151100_11_MAUKA.indd 31 10/2/15 3:14:34 PM

To eat is human.

To dine at The Kahala is divine.

DIVINEDINING IS

AT THE KAHALA

Honolulu’s Gathering Place

www.AtTheKahala.com

For reservations, call (808) 739.8760

OAHIO_151100_00028-32.indd 31 10/5/15 3:45:50 PM


ins & outsExhibits and events that are soon to close

Inside OutO A H U

COMING SOON The new year ushers in a host of exciting shows and concerts, as well as a “lucky bag.”

GET LUCKY Royal Hawaiian Center merchants will continue the tradition of fukubukuro (lucky bag), offering shoppers discounts and gifts. JANUARY 1

MUD PIES & MAGICCan a great grandmoth-er teach her germapho-bic great granddaughter the joys of making mud pies? Find out with the Honolulu Theatre of Youth. JANUARY 16

LAST CHANCE! 4 | Anime MatsuriBeyond cosplay (costume in play), the inaugural An-ime Matsuri at the Hawai‘i Convention Center will feature music, fashion, art, workshops, a car show and contests.

Started in Houston, Texas in 2007, the anime convention exposes attendees to Japanese culture. Visit www.hawaii.animematsuri.com. NOVEMBER 27-29

FOURNOT TO MISS

IN NOVEMBER& DECEMBER

The Honolulu Zoo Society will once again present its annual Zoofari fundraiser at the Waialae Country Club. The evening will celebrate all things growing up together at the Honolulu Zoo — from island keiki and animal families to plants in the tropical gardens. Attendees can sample an assortment of food and cocktails with lots of one-of-a-kind features, including “Growing Wild” table centerpieces painted by some of Hawai‘i’s most talented artists. For more information, email [email protected] NOVEMBER 21

1 I GROWING WILD AT THE ZOO

SURFING SANTASANTA WILL ARRIVE BY CANOE AT

OUTRIGGER WAIKIKI BEACH RESORT FOR

A SPECIAL MEET AND GREET. DECMEBER 12

3

RED, RED WINEA dominant group in the 1980s, original UB40 members Ali Campbell, Astro and Mickey Virtue return to the stage for a reunion tour. JANUARY 29

ROMANTIC COMEDY Hawai‘i Opera Theatre presents Shakespeare’s most popular comedy, ”A Midsummer Night’s Dream,” with music by Benjamin Britten. FEBRUARY 12-16

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2 I Music of Hawai‘iAward-winning artists George Kahumoku, Jr. and Daniel Ho will share the stage at the Doris Duke � eatre. Kahumoku is a multiple Grammy and Na Hoku Hanohano Award-winning slack key guitarist, songwriter and storyteller, while Ho is a multi-instrumentalist, composer and fellow Grammy winner. honolulumuseum.org NOVEMBER 18

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Free Wi-Fi

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Wolfgang’s Steakhouse

P.F. Chang’s Waikıkı

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Okonomiyaki Chibo

Beijing Chinese Seafood

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Hawaii Inside Out Nov/Dec 2015